Categories: Desserts, Cookies 
      Yield: 30 cookies 
  
      1 c  Sugar 
    1/2 c  Butter, sweet; melted 
      3 tb Brandy 
      1 ts Vanilla 
      1 ts Almond extract 
      1 c  Almonds, unsalted; chopped 
      3    Eggs 
  2 1/2 c  Flour 
    1/2 tb Baking powder 
    1/4 ts Salt 
  
  Preheat oven to 350~.  Mix sugar with butter, brandy, vanilla, almond 
  extract, nuts and eggs.  Mix well. 
  Stir in flour, baking powder and salt.  Form into a long loaf (or 
  loaves), place on a cookie sheet and bake for 20-30 minutes or until 
  firm and softly cakelike.  Remove from oven and let cool slightly. 
  When cool enough to handle, slice into 1/2 inch diagonal slices and 
  return to cookie sheet. Bake for 15-25 miutes, turning once, until 
  both sides are brown-flecked and toasted.  Cool thoroughly and store 
  in an airtight jar. 
  Makes 2-3 dozen. 
  Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups.  Diced dried 
  apricots may by added. 
  Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, 
  Ouzo or Anisette for the brandy and omit the almond extract.  Several 
  tablespoons of anise seeds may be added for additional oomph. 
  Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds.  A 
  hazelnut liqueur may be used instead of brandy.  Omit the almond 
  extract. 
  Variation 4 (Mediterranean biscotti): use rosewater instead of brandy. 
  Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 
  cup diced figs to the dough. 
  Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp 
  powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp 
  of candied ginger and 1/4 cup raisins, if desired.  Omit the almond 
  extract. 
  Variation 6 (Paximatha): this Greek rusk dates back to the 5th 
  century, virtually unchanged.  Substiture 1/2 to 3/4 cup toasted 
  sesame seeds for the almonds.  Omit the almond extact and flavor the 
  dough with 1 tsp cinnamon and 1/2 tsp cloves. 
  Variation 7 (Fekkas):  a Moroccon twice-baked cookie.  Substitute 
  orange flower water for the brandy. 
  Variation 8; Pine nuts may be used instead of almonds, though the 
  richness may be less desirable than the crunch of the toasted 
  almonds. Candied fruits, too, may be added, 1/4 to 1/2 cup assorted 
  fruits blended into the dough before baking. 
  Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate 
  in the top of a double boiler over just simmering water.  If it 
  "seizes" or "tightens", add 2 Tbsp of unsalted buter and it should 
  smooth out again. Dip only one side of each cookie (the chocolate 
  won't seal in the moisture that way).